• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Whisking Up Yum

  • Home
  • Christmas
  • Cookies
  • Bars
  • Recipes & Tips
    • Recipe Index
    • Cookies
    • Bars
    • Cakes and Cupcakes
    • Breads & Pastries
    • Pies and Crisps
    • Tips & Techniques
  • About
  • Navigation Menu: Social Icons

You are here: Home / General / The Best Vanilla Cupcakes Recipe That You Will Ever Need

The Best Vanilla Cupcakes Recipe That You Will Ever Need

04/12/2021 by Melissa Leave a Comment

Don't forget to save this to your favorite social media account!

  • Share
  • Yummly
Jump to Recipe·Print Recipe
this recipe

These vanilla cupcakes are my favorite. I truly believe that it is the only vanilla cupcake recipe you will ever need and I have only used this recipe for about 10 years now.

These vanilla cupcakes are baked slowly at a low temperature so that the tops don’t brown. Keeping the cupcake base as light as possible is important if you want to add coloring to your batter because then your cupcakes will be as colorful and as vibrant as you want them to be!

Alright, you ready to get started?! Let’s get baking?

This image has an empty alt attribute; its file name is Get-your-recipe-card-1.jpg

**Affiliate Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Supplies

  • Measuring cups, spoons and/or kitchen scale
  • Handmixer, stand mixer or whisk
  • cupcake tin
  • Cupcake liners
  • Spatula
  • Large bowl
  • Piping bags
  • Tips for piping

How to Make Homemade Vanilla Cupcakes

Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes.

Combine the dry ingredients (all-purpose flour, granulated sugar, baking powder and salt) in your mixing bowl. 

Then, add the softened butter and mix on low speed. Blend until there are no remaining butter chunks and the mixture resembles a fine sand texture.

Next, add in the wet ingredients (eggs, whole milk, vegetable oil, greek yogurt, and vanilla extract. Blend on low until all dry ingredients are well incorporated. Don’t forget to clean the sides of the bowl and beater.

Fill the cupcake tins about 3/4 full. 

Bake the cupcakes for about 40-50 minutes. These cupcakes are baked at a lower temperature setting but for a longer amount of time to make sure they stay moist during baking and maintain the coloring that we added to the cupcake.

At about 40 minutes you will want to insert a toothpick into the center of a cupcake to check for doneness. If the toothpick removes wet batter, continue baking for another 10 minutes, or until the toothpick comes out clean or with crumbs. Remove the cupcakes from the tin and place them on a wire rack. 

Frosting

  1. In the stand mixer, or using a handheld mixer, beat the butter until it is smooth and creamy. 
  2. Add in the salt and the confectioner’s sugar in several additions and mix until combined.
  3. Then, add in the vanilla and 2 tablespoons of milk and mix well. If you prefer a thinner consistency go ahead and add in the remaining milk.
  4. Beat for 2-3 minutes to get it light and fluffy.
This image has an empty alt attribute; its file name is Get-your-recipe-card-1.jpg

You’ll love these recipes too!

  • Raspberry filled cupcake with Lemon Buttercream Frosting
  • Pineapple Upside Down Cake
  • California Pizza Kitchen Butter Cake – Copycat!
  • Classic Moist Chocolate Cake
  • Carrot Cake Cupcakes
  • Pecan Pie
  • Pumpkin Bars with Brown Sugar Frosting
  • Chocolate Chip Cheesecake with Graham Cracker Crust
  • Spiced Carrot Cake with Cream Cheese Frosting
  • Chocolate Buttercream Frosting from Scratch
  • Red Velvet Swiss Roll with Cream Cheese Frosting
Print

The Best Vanilla Cupcakes Recipe That You Will Ever Need


  • Author: Melissa
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 20 cupcakes 1x
Print Recipe
Pin Recipe

Description

These are the best vanilla cupcakes because they are moist, and remain light colored even after baking, which allows you to have vibrant colors if you dye your batter.


Scale

Ingredients

  • 430 grams all-purpose flour
  • 265 grams granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 1–1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tablespoons Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract

Vanilla Frosting

  • 1–1/2 cup unsalted butter
  • 1 pinch salt
  • 6 cups (680 grams) confectioner’s sugar
  • 1 tablespoon vanilla
  • 2–3 tablespoons milk

Instructions

  1. Preheat the oven to 320 degrees. Line your tins to make approximately 20 cupcakes.
  2. Combine the dry ingredients (all-purpose flour, granulated sugar, baking powder and salt) in your mixing bowl. 
  3. Then, add the softened butter and mix on low speed. Blend until there are no remaining butter chunks and the mixture resembles a fine sand texture.
  4. Next, add in the wet ingredients (eggs, whole milk, vegetable oil, greek yogurt, and vanilla extract. Blend on low until all dry ingredients are well incorporated. Don’t forget to clean the sides of the bowl and beater.
  5. Fill the cupcake tins about 3/4 full. 
  6. Bake the cupcakes for about 40-50 minutes. These cupcakes are baked at a lower temperature setting but for a longer amount of time to make sure they stay moist during baking and maintain the coloring that we added to the cupcake.
  7. At about 40 minutes you will want to insert a toothpick into the center of a cupcake to check for doneness. If the toothpick removes wet batter, continue baking for another 10 minutes, or until the toothpick comes out clean or with crumbs. Remove the cupcakes from the tin and place them on a wire rack. 

Frosting

  1. In the stand mixer, or using a handheld mixer, beat the butter until it is smooth and creamy. 
  2. Add in the salt and the confectioner’s sugar in several additions and mix until combined.
  3. Then, add in the vanilla and 2 tablespoons of milk and mix well. If you prefer a thinner consistency go ahead and add in the remaining milk.
  4. Beat for 2-3 minutes to get it light and fluffy.

Notes

These cupcakes are baked low-and-slow so that they remain light colored. This allows you to add food dye to your batter and have vibrant colors come out of the oven.

  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

Keywords: Vanilla cupcakes, classic vanilla cupcakes, traditional vanilla cupcakes

Did you make this recipe?

Tag @whiskingupyum on Instagram and hashtag it #whiskingupyum

Have fun making these Homemade Vanilla Cupcakes from Scratch

I hope you enjoyed this recipe as much as I did!

I love hearing from my readers. Let me know in the comments below how you like it!

And, don’t forget to give the recipe 5 stars if you loved these Vanilla Cupcakes!

This image has an empty alt attribute; its file name is Melissa-Crea-1.png
This image has an empty alt attribute; its file name is 2-line-text-900px-x-150px-4.jpg

Filed Under: Cakes and Cupcakes, Cupcakes, General, Recipes

Previous Post: « Tasty Individual Sized Strawberry Shortcake Biscuits
Next Post: How to Make Caramelized Pineapple Upside Down Cake From Scratch that’s not soggy! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Welcome to Whisking Up Yum!

I am here to inspire you to bake, try new things, and explore the world of baking. Follow along and join me on our baking adventure. Let’s make something irresistible!  Read More…

Footer

  • PRIVACY POLICY & DISCLOSURE

Copyright © 2023 Whisking Up Yum